My skin cuts very easily...Any ideas?

From Web MD.... Vitimin K...How much you need:

The current recommended daily intake of vitamin K is 90 micrograms for women and 120 for men, based on the levels that are needed to maintain normal coagulation, and currently there is no set upper level intake. Booth and other experts suspect that the most effective level may be higher, based on what is being discovered about K’s other roles. “At the moment, though, we don’t have the data to say exactly what optimal intake should be,” she admits.

Luckily, vitamin K deficiency is extremely uncommon. And since the main dietary sources of vitamin K are dark green vegetables, which are healthy for many reasons, the best advice is to help yourself to as much as you can. In a 10-year study of 72,000 women enrolled in the Nurses’ Health Study, researchers found that those who consumed the most foods containing vitamin K had a 30 percent lower risk of hip fractures than those whose diets contained the least vitamin K. Whether the vitamin itself or other nutrients in the foods were responsible for the benefit isn’t known. But in a small 2002 study at Osaka Medical College in Japan, researchers found that vitamin D and K supplements increased bone density in postmenopausal women.

Leafy green vegetables of all kinds, from spinach and kale to arugula and green leaf lettuce, are especially rich in the vitamin. “In plants, vitamin K is involved in photosynthesis, so an easy rule of thumb is the greener the leaf, the more vitamin K it contains,” says Booth. Spinach has a lot, for example; pale iceberg lettuce much less. Vitamin K is also abundant in many vegetable oils, including soybean, canola, and olive oil.

A word of caution:

If you are taking an anticoagulant medication such as warfarin, your doctor may advise you to avoid overdoing foods rich in vitamin K, since the vitamin can interfere with the drug’s action. If you have any questions, talk to your doctor before making changes to your diet.

Food sources of Vitamin K:

- Kale, cooked (1/2 cup) = 531 mcg - Spinach, raw (1 cup) = 145 mcg - Broccoli, cooked (two 5" spears) = 104 mcg - Asparagus, cooked (1/2 cup) = 68 mcg - Arugula, raw (1 cup) = 62 mcg - Green leaf lettuce (1 cup) = 57 mcg - Soybean oil (1 Tbsp.) = 27 mcg - Canola oil (1 Tbsp.) = 17 mcg - Olive oil (1 Tbsp.) = 8 mcg - Tomato, fresh (1 med.) = 7 mcg